Caramelized Shallot Dip



PrintJump to Recipe

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

This caramelized shallot dip is perfect for any holiday appetizer table. The shallots are sweet and combined with tart Greek yogurt and topped with a generous amount of chives. Serve this alongside Creamy Baked Macaroni and Cheese and a Sheet Pan Turkey!

Caramelized Shallot Dip

Ingredients for Shallot Dip

  • Shallots – I love shallots because they tend to be milder in flavor than onions. When they’re caramelized, they’re perfectly sweet and delicious.
  • Greek yogurt – I love the tartness and freshness that Greek yogurt gives this dish. It feels lighter than it’s sour cream counterpart!
  • Dijon mustard – I am a Dijon mustard lover for real! I think it cuts through the richness and adds a delicious brininess.
  • Mayonnaise – While we have some components for tartness, mayonnaise adds some nice body and richness.
  • Chives – The chives add a delicious bite of gentle onion and fresh flavor.

For the rest of the ingredients, please refer to the recipe card below!

The Perfect dip for the holidays

I love a fresh-tasting dip for the holidays. I think we’re inundated with such a large amount of rich dishes and foods that we really need a refreshing dip. This one fits the bill perfectly.

How to Make Caramelized Shallot Dip

  1. We start with caramelizing the shallots. I like to do this in a small amount of butter AND olive oil.
  2. Add the sliced shallots and cover the pot. This will sweat out the shallots.
  3. Uncover and stir them continuously until they become caramelized.
  4. Transfer them to a bowl and let them come to room temperature.
  5. Add in the Greek yogurt, Dijon mustard, mayonnaise and some freshly ground pepper. Mix it all up and give it a taste and adjust the salt accordingly.
  6. Serve with fresh chives on top. I like to serve these with chips.

Recipe FAQs

Can I make this dish ahead and if so, how do I do it?

Yes, you can make it ahead. Keep it in the fridge for up to three days. Just before serving, add the chives on top.

Can I use onions instead of shallots?

You definitely can use onions. I would say yellow onions are the best substitute. You would only need one yellow onion.

Can I use sour cream instead of Greek yogurt?

You absolutely can but I would suggest adding a teeny bit of juice from a lemon or double the amount of Dijon mustard so it adds a bit of tartness.

Tips and Tricks

  • This a great appetizer to make ahead. It is good in the fridge for up to three days. Just be sure to add the chives on top right before serving. 
  • You can serve this with an array of vegetables (crudite) like carrots, celery, radishes and endive spears. 

What to Serve with this Dip

If you make this dish, please leave a comment and a star rating below!

5 from 3 votes

Caramelized Shallot Dip

Prep: 10 minutes
Cook: 20 minutes
Assembly: 5 minutes
Total: 35 minutes
Servings: 6 people
This caramelized shallot dip is perfect for any holiday appetizer table. Cook shallots until they're sweet and caramelized and toss with tart Greek yogurt, Dijon mustard and mayonnaise for a creamy dip that is fresh and delicious.


  • 1 skillet
  • 1 bowl
  • 1 spatula


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 6 shallots, peeled and thinly sliced
  • Kosher salt
  • 2 garlic cloves, peeled and minced
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 cups plain Greek yogurt
  • Freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 2 tablespoons thinly chopped chives
  • Chips, for serving


  • In a medium saute pan or skillet, set over medium low heat, add the olive oil and butter. When the butter is melted, add in the shallots and sprinkle with a pinch of salt. Cover the pan and cook for about 10 minutes. This will sweat a lot of the water out of the pan. Uncover and stir continuously until caramelized, an additional 10 minutes or so.
  • Fold in the garlic and cook for an additional minute or so. Transfer to a medium bowl and allow to cool.
  • In the medium bowl with the shallots, add the Greek yogurt, a few rounds of black pepper, mayonnaise, Dijon mustard and give it a thorough mix. Mix until combined. Give it a taste and adjust the seasoning to your liking.
  • Transfer to a serving bowl and top with tons of chives on top. Serve with chips.


Tips and Tricks: 
  • This a great appetizer to make ahead. It is good in the fridge for up to three days. Just be sure to add the chives on top right before serving. 
  • You can serve this with an array of vegetables (crudite) like carrots, celery, radishes and endive spears. 


Serving: 6g | Calories: 250kcal | Carbohydrates: 15g | Protein: 36g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 20mg | Potassium: 32mg | Fiber: 5g | Sugar: 8g | Vitamin A: 30IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

Leave a comment

Your email address will not be published. Required fields are marked *

Leave a rating!


  1. 5 stars
    Absolutely Delicious!!!
    I was feeling lazy so I just sliced the shallots and put them under the broiler. Turned out amazing!!! Just don’t be afraid of lemon juice and pepper

  2. This looks amazing! One question you divide the shallots. How many do u put back in to fry until crispy? Half? A quarter? Thank you!

  3. May I just say that the little mini bread toasts are the cutest! I use them at the holidays too. I find them at the deli counter though, not the cracker aisle. So daaaahling.

    As for the tracking, aren’t you shocked at where the scans actually occur? You could teach geography to kids by letting them track packages and look the locations up on maps. I’m just sayin’.

  4. I made this last night for my husband’s potluck today at work. It turned out great! Very reminiscent of store-bought onion dip but more sophisticated and without all the chemicals and preservatives. I’ll definitely make it again. Thanks!

  5. How about the onion soup mix packet stirred into sour cream? Totally old school and so delish. But this is very classy and I love caramelizing.

    1. I’ve thought about doing that! But then I looked at the ingredient list on the onion soup mix packet and got scared. :0

  6. I love the thought of you scouring all the sites for a good sale! I’m like that too where I don’t shop all year and then go nuts for the holidays!